Brussels Sprouts with Pine Nuts Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine Nuts Polenta with Mushrooms and […]
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Shaved Asparagus with Garlic and Ginger Check out other Spring recipes! Spring Farro Bowl Baked Strawberries with Meyer Lemon Zabaglione Wild Mushroom Lasagna Shaved Asparagus with Garlic and Ginger Insalata Mista Strawberry and Meyer Lemon Meringue Pie Almond-Crusted California Halibut with Asparagus and Morel Mushrooms Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon
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Half Moon Bay Curry Roasted Pumpkin Soup with Crimini Mushrooms Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine
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Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce Ingredients: 1-2 tablespoons butter 4 large eggs 1/2 cup evaporated cane juice 4 cups eggnog 1/2 teaspoon fresh ground nutmeg 1 loaf Acme challah, cut into 1-inch cubes For the caramel sauce 1 cup evaporated cane juice 2 tablespoon pure maple syrup 1/4 cup bourbon
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Braised Petaluma Farms Free-Range Chicken with Buckwheat Groats and Braised Lacinato Kale with Balsamic Reduction Ingredients: 2 chickens, approximately 3 1/2 pounds each, cut into 8 portions each – separate legs from thighs and cut breasts in half – washed and patted dry 4 tablespoons of rendered bacon fat (or duck fat) 1/2 cup dry
Canvas Ranch Lentil and Farro Soup Ingredients: 4 tablespoons extra virgin olive oil 2 medium leeks, trimmed, washed* and diced small 4 celery stalks, washed, trimmed and diced small 3 carrots, peeled and diced small 1/2 teaspoon fresh thyme, chopped finely 1 tablespoon fennel seed 1 cup dry white wine 1 pound dry lentils, rinsed
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Cool Cucumber Soup with Jacobs Farm Dill Check out other Summer recipes! Watermelon BBQ Sauce Stone Fruit with Toasted Almonds and Red Oak Leaf Lettuce Bacon and Watercress Pesto Sandwich Deep Dish Fruit “Pizza” with Vanilla Pineapple and Raspberry Puree Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds Balsamic Charred Grass-Fed Beef
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